Sentences with phrase «flavored cream cheese for»

Note: We like the veggie garden flavored cream cheese for this recipe combo.

Nancy's Philadelphia Petite Stuffed Bagels from Kraft Heinz Foods are frozen bagels stuffed with flavored cream cheese for a quick «heat and eat» snack.

Not exact matches

It's is known for its signature warm cinnamon roll, which comes with a rich cream - cheese frosting and is sold in various different sizes, but there are also cinnamon - flavored donuts, crispy pastry straws, and an expansive coffee menu.

With over 270 items, the company provides a complete line of dairy products such as ultra-pasteurized whole and fat - free milk (UHT) for longer shelf life, powdered milk, yogurt, cheese, butter, creams, milk - based juice and flavored milk.

This technically calls for chives and cream cheese as two separate ingredients, but you can get chive - flavored cream cheese, so yes, there are still just three ingredients and they make a perfect appetizer.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

Maple Frosting 6 oz cream cheese, at room temperature 3 tbsp unsalted butter, at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2 cups sifted confectioners» sugar 1/2 cup coarsely chopped Heath bars, for serving (2 1.4 - ounce bars)

It's has bright orange flavor for some character and a luscious light cream cheese frosting.

And if you are like me and just can't do Goat Cheese (so weird — I like some of the stinkiest cheeses known to man, but Goat Cheese just doesn't do it for me), you can probably substitute Boursin spread, ricotta cheese, cream cheese (plain or some flavored variety), or any other soft spreadable cCheese (so weird — I like some of the stinkiest cheeses known to man, but Goat Cheese just doesn't do it for me), you can probably substitute Boursin spread, ricotta cheese, cream cheese (plain or some flavored variety), or any other soft spreadable cCheese just doesn't do it for me), you can probably substitute Boursin spread, ricotta cheese, cream cheese (plain or some flavored variety), or any other soft spreadable ccheese, cream cheese (plain or some flavored variety), or any other soft spreadable ccheese (plain or some flavored variety), or any other soft spreadable cheesecheese.

Using easy - to - find, whole food ingredients that amp up flavors and nutrition, we've created over one hundred recipes that will stock pantry shelves, refrigerators and freezers: vegan milks, ice creams and butters made from a variety of nuts and seeds, home - ground flours, yummy sauces and spreads, snack foods (including a recipe for incredibly delicious vegan Pop Tarts) and an array of artisanal make - them - yourself cheeses.

Usually, when I'm making mashed potatoes, I use yellow potatoes for their creaminess and flavor, like in my Cream Cheese Mashed Potatoes.

Swirled with a tangy cream cheese filling and packed with tons of lemon flavor, this beautiful lemon cream cheese swirl pound cake is perfect for... View Post

Southeastern Grocers LLC (SEG), parent company of Bi-Lo, Fresco y Más, Harveys and Winn - Dixie grocery stores, received high honors for three ice cream flavors and two cheese varieties for its SE Groce...

I love the complex flavors and with a bit of cream cheese, salmon lox, and capers it beats regular bagel for breakfast any day.

It had more of a butter flavor and for me when I making a cream cheese frosting I want to defintely taste the name of it and this one didn't as it has equal parts of butter and cream cheese.

A great cookie for Fall, this Snickerdoodle is flavored with pumpkin and filled with cream cheese.

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

Converted to gluten - free by using a gluten - free brownie mix and almond flour instead of wheat flour so I can't speak to the brownie part of the recipe, but the cream cheese flavored with bourbon really elevated these brownies and made them perfect for a holiday event.

In the remaining 2/3 of the cream cheese mixture, I added Canton Ginger Liqueur and Grand Chevalier Orange Liqueur for added flavor.

Moist and soft cupcakes with banana flavor are perfect base for cream cheese frosting.

Obviously the flavor isn't a perfect dead ringer for cream cheese, but I added some «everything bagel seasoning» (I use Slug Slime from Los Bagels) and I couldn't even tell.

Try it in a bloody mary or tomato juice for new heights of flavor, blended with cream cheese for a festive party dip or cracker spread, splashed into chili or over nachos, or mixed into ground beef for mouthwatering chipotle burgers.

Sometimes, though, I'm in the mood for a more unique flavor on my bagel; one can only cycle through peanut butter, cream cheese or jelly so many times.

However, for those of you that yearn for «true» cream cheese frosting flavor, I can't recommend the Tangy Cream Cheese Icing in the book encream cheese frosting flavor, I can't recommend the Tangy Cream Cheese Icing in the book echeese frosting flavor, I can't recommend the Tangy Cream Cheese Icing in the book enCream Cheese Icing in the book eCheese Icing in the book enough!

The tropical fruits in this recipe make for a thick, dense cupcake and I love the flavor combination of the fruits and cinnamon in the cupcake with the cream cheese frosting.

In lieu of using cream for this recipe, we're using coconut milk, then adding loads of flavor by adding some marsala wine, plenty of garlic, a pinch of Italian seasoning, lots of sun - dried tomatoes (packed in oil), and a wee bit of Parmesan cheese.

Delicious roasted garlic is combined with vegan cream cheese, vegan mayo, baby spinach and fresh tomato for a simple recipe that packs all kinds of flavor.

Lemon cupcakes combined with lemon — cream cheese frosting make for a dozen desserts, each with a full blast of citrus flavor.

I use passion fruit pulp (looks like orange juice concentrate) in my pineapple upside cake topping, use the pulp to make passion fruit bar cookies (just like lemon bars), or flavor my cream cheese frosting for my carrot cake with passion fruit pulp.

As I learned with my cashew cream cheese, nondairy yogurt is essential for me to feel like a vegan cheese analogue has an authentic flavor that resembles dairy versions.

A vanilla sponge cake is filled with fresh homemade strawberry jam and vanilla flavored cream cheese frosting, served with fresh strawberries... definitely a wonderful dessert to prepare for your family and guests.

While he had ordered the cake, he couldn't decide which flavors he wanted, so he let me surprise him.I could have gone in many directions: chocolate, Oreo, malted, coconut, cream cheese... but instead I went for my secret favorite buttercream flavor: cinnamon.Now, I have never had someone ask for a cake with Cinnamon Buttercream.

Packed with zesty lemon flavor and topped with delightfully tangy cream cheese filling, with these pancakes you will feel like you have cheesecake for breakfast!

This is a super creamy cheese sauce with loads of cheddar, a touch of cream cheese, and a generous amount of Pace ® Picante Sauce for genuine southwest flavor.

Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole

Baker sprinkles a flurry of Maldon sea salt onto everything from cream cheese to almond butter for that extra hit of flavor.

Maple Syrup Cupcakes: Free Cupcake Recipes — Gourmet & Specialty Cupcake Recipes For The Cupcakes... 5 1/2 ounces cake flour5 1/2 ounces super fine sugar6 ounces unsalted butter softened3 large lightly beaten eggs 1/2 teaspoon vanilla essence1 teaspoon baking powder1 tablespoon maple flavored syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffinCheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffincheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin tins.

It had a good flavor, but the heavy cream mixed with cheese made it way too rich for me.

This Bourbon Caramel Spice Cake is full of fall flavors - covered with a caramel bourbon cream cheese buttercream and garnished with gingersnap cookies, it's perfect for any celebration.

As for complimentary flavors, cream cheese and lemon can work nicely here.

As far as my experience goes, the principles for making nut creams and cheeses seems to apply for all raw nuts — though each nut tends to have it's own flavor and that can impact how your cream or cheese turns out.

FOR THE FROSTING 2 (8 - ounce) packages cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 4 cups powdered sugar (I used a little less) 1 teaspoon grated lemon peel (I added 1 tablespoon of lemon juice for more lemon flavor) 1 teaspoon vanilla extrFOR THE FROSTING 2 (8 - ounce) packages cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 4 cups powdered sugar (I used a little less) 1 teaspoon grated lemon peel (I added 1 tablespoon of lemon juice for more lemon flavor) 1 teaspoon vanilla extrfor more lemon flavor) 1 teaspoon vanilla extract

I would like to try adding 1/4 -1 / 2 c of cream cheese for flavor.

For this recipe I went with a bagel, lox and cream cheese theme so I paired the smoked salmon dip with the everything flavored crackers.

Sweet potato and blue cheese gratin — layers of purple and orange sweet potatoes, melting in a pool of spicy cream, and salty blue cheese — bold contrasting flavors for the perfect balance of sweet and salty.

I love taking flavored cream cheese & marshmallow fluff and mixing them for fruit dip.

I take out portions of this mother batch and flavor with salt fresh herbs and chopped shallots or in other moments will spread on piece of toast like cream cheese or may even add honey and cinnamon for a sweet treat.

Most creamy dips rely on a lot of cream cheese for flavor.

A good source of protein over delicious, crisp and refreshing cucumber with a little bit of cream cheese for flavor and healthy fats.

Then make a selection or mixture of the creamy fats you have in your fridge: i.e. coconut - milk yogurt or full - fat greek yogurt, heavy cream, creme freche, melted unsalted organic butter, goat's milk cream cheese, and maybe add a 1/2 tsp of lemon - flavored cod liver oil for your omega - 3s, etc..